Cocktailing 101: Ramos Gin Fizz

Posted by: on Mar 4, 2011 | 2 Comments

Next Tuesday is Mardi Gras, and what better way to celebrate than with an authentic New Orleans cocktail!

Last week when I attempted to make this drink the results were… interesting. I suppose the lesson learned was that with certain drinks (or recipes in general, for that matter), if you don’t follow the ingredients, proportions and instructions very carefully, you’ll end up with a concoction that must be drowned in Arancia soda.

The Ramos Gin Fizz (a.k.a. the Ramos Fizz or New Orleans Fizz) was invented by Henry C. Ramos in 1888 at his bar in New Orleans. It was a time of growth for America: we’d just received the Statue of Liberty from France, the telephone and light bulb were still relatively new inventions, and the first “skyscraper” was erected in Chicago at 10 stories. But perhaps most importantly, at least for the purposes of this post, the Temperance movement had begun in earnest, with Kansas being the first state to go dry. The Ramon Gin Fizz obviously survived prohibition, and is still one of New Orleans’ best known cocktails.

Ramos Gin Fizz 

  • 1.5 ounces gin
  • 1 ounce cream
  • 1 egg white
  • 3/4 ounce lemon juice
  • 1 tablespoon superfine sugar
  • 2-3 dashes orange flower water
  • Club Soda

Combine all ingredients in a shaker with a few ice cubes, and go at it. This is a great drink to make when friends are over… because you can hand it to them to shake for a while. As with all egg drinks, the longer you shake the more you’ll emulsify your egg and the better your drink will be. Once you’re done shaking, strain into a tall glass with club soda and toast to Fat Tuesday and the Big Easy.